Home About Wellness Hub Food All Desserts Drinks Healthy Options Kitchen Essentials Mains Meat Nigerian Recipes Starters Blog Events Work with Me Contact Store

Food, Family, Fitness and thriving through life and PCOS

Roasted Veggie & Kale Salad

Rectangular glass bowl of green salad made with kale, brussels sprouts, sweet potatoes, beets and topped with walnuts and feta

I used to have a complicated relationship with kale. I think my mum liked it a bit too much and I didn’t get what the fuss was about. It was kind of bitter and generally uninspiring.

Then I witnessed what it does to juice and smoothies, how rich and green and healthy it was. That made me a little bit accepting of it. Until I realised I can actually play with kale, in the right proportions and with the right accompaniments, I saw kale in a new light. The green healthy steady friend that’s always there no matter how colourful or eccentric you choose to be on any given day. That’s my kale!

I typically do a lot of juicing with kale but I thought, why not try a salad and make it interesting.

As the weather gets colder, I’m trying to do more roasted veggie dishes - okay and I need to use up all my garden produce as well! So here comes this salad - a mishmash of roasted colourful healthiness - beets, sprouts and sweet potatoes.

You might be wondering, “isn’t it a bit too earthy? Beets? Then sprouts? Roasted? And kale? But I promise it makes sense. because there’s a bit of sweetness int he dressing, from the potatoes, a bit of crunch from the walnuts; and pure freshness from the kale and tomatoes! It’s pretty much an everything salad; and I personally would eat this as its own meal because it has pretty much everything I need.

The dressing is also avocado oil based which is always a winner!

So let’s get cookin’!

Roasted Veggie & Kale Salad

Yield: 4

Author: Mae

Prep time: 15 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 Hour

Cook ModePrevent screen from turning off

Ingredients

For the Salad

2 medium sized beetroots, diced
1 large sweet potato, diced
2 cups brussels sprouts, halved
1 large bunch of fresh Kale, stems removed and chopped
1 avocado, diced
1 cup of cherry tomatoes, halved
1/2 cup feta cheese
1/2 cup walnuts for crunch (crushed or halved)
1 tablespoon olive oil

For the salad dressing

½ cup avocado oil
2 tablespoons maple syrup or 1 tablespoon honey
¼ cup lemon juice
1 clove garlic, minced
½ tablespoon dijon mustard
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add beets, brussels sprouts and sweet potatoes. Mix in, making sure to fully coat vegetables in olive oil. Bake for 25-30 minutes or until tender, flipping vegetables halfway through.
In a bowl, whisk together all ingredients for the dressing
Pour the dressing over the kale and leave to sit for a while; about 15 minutes
Mix roasted vegetables and into the kale
Top with walnuts, cherry tomatoes and feta cheese